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Special equipment: 8 small balloons and parchment paper
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Cut out eight 8-inch circles of parchment paper.
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Line a baking sheet with the circles.
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Blow up 8 small balloons.
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Bring a few inches of water to a simmer in a medium saucepan.
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Place the chocolate in a heat-safe bowl over the simmering water and stir until the chocolate is melted.
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Remove the bowl from the heat and let the chocolate cool slightly.
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Dip a balloon into the chocolate so it covers the bottom and reaches 1 1/2 to 2 inches up the sides.
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Immediately place the balloon chocolate-side down onto one of the parchment circles.
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Repeat with the remaining balloons and chocolate.
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Let cool completely to set up, at least 1 hour.
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Pop the balloons with a pin and gently peel away any balloon pieces that adhere to the chocolate.
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Fill the chocolate bowls with the Coconut Easter Grass and decorate with Easter egg candies.
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Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
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Place a mesh rack on top, if available.
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Put the coconut in a shallow bowl.
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While tossing with a large spoon, add the green and yellow food coloring drop by drop until the desired color is reached.
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A little more green than yellow makes a pretty grass color.
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Add a few tablespoons water to moisten the mixture and help disperse the color evenly.
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If the color is too dark, add additional water, as needed, to dilute to the desired color.
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Drain the coconut in a sieve or strainer.
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Spread the coconut in an even layer on the rack, or directly on the lined baking sheet.
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Place in the oven until dry, 10 to 15 minutes.
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The coconut grass can be kept in an airtight container at room temperature for up to 3 days.
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Note: Food coloring can be messy and stain your skin.
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To prevent this, wear latex gloves.
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You can also tint the coconut in a large resealable plastic bag, shaking it to color the coconut evenly.
